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Bitumen froth treatment is a process used in the Athabasca oil sands (AOS) bitumen recovery operations to remove fine inorganics—water and mineral particles—from bitumen froth, by diluting the bitumen with a light hydrocarbon solvent—either naphthenic or paraffinic—to reduce the viscosity of the froth and to remove contaminants that were not removed in previous water-based gravity ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Some cheeses, including varieties of blue cheese, are made from thermized milk. Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat. . "Thermization is a generic description of a range of subpasteurization heat treatments (57 to 68°C × 10 to 20 s) that markedly reduce the number of spoilage bacteria in milk with minimal heat dama
Water and silicone oil are the most commonly used fluids. A water bath is used for temperatures up to 100 °C. An oil bath is employed for temperatures over up to and above 100 °C. The heated bath is heated on an electric hot plate, or with a Bunsen burner. The reaction vessel (Florence flask, Erlenmeyer flask, or beaker) is
A pot of oil on a heat source. An oil bath is a type of heated bath used in a laboratory, most commonly used to heat up chemical reactions. It is a container of oil that is heated by a hot plate or (in rare cases) a Bunsen burner.
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Enjoy Ted Lasso's famous biscuits, with a diabetes-friendly plot twist. Dr. Mohr recommends replacing half of the white flour with almond flour to boost the cookies' fiber and protein.
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.